Sunburn soother: Aloe Avocado Alleviator (+aloe mango popsicles)

Every year, I vow that this will be a burn-free summer.  Every year (and usually within the first 2 weeks), I underestimate the power of the sun like a tan-seeking Icarus and find myself pink and pained.

In my defense, this time I looked for my sunscreen before going to market, couldn’t find it, and told myself that I’d just stay under the tent.  Surely a flowy boat-neck tee would cover most of me, anyway?


So I whipped up – literally – 3 ingredients with skin-soothing, redness-reducing, and burn-alleviating properties – aloe, avocado, and yogurt.  I slathered it on, and since when you’re burned you pretty much think the idea of anything icy sounds amazing (and “how much of one’s body can really fit into the freezer” isn’t the most energy-efficient game), I added honey and mango and froze the rest of the batch into popsicles.  Creamy, rich, and delicious – these are pops with a nutritious punch!


  • 1 avocado
  • 1 c plain greek yogurt
  • 1/3 c fresh aloe (yes, it’s edible!)
  • 1.5 c mango (fresh or defrosted)
  • 2 Tbsp honey (or to taste – try the batter before you freeze to see if you’d like it sweeter!)

In a blender or food processor, whip the first 3 ingredients until smooth (see pictures below for how to cut aloe).  Remove as much as you need to put on your burn!  (Place on top of skin; cooling will happen instantly! Leave it on until it dries and then remove with a we paper towel, or for overnight, put on an old t-shirt and shower in the morning.)  Add the mango and honey to the rest of the mixture in the blender and puree again until smooth.  Pour into popsicle holders, or use champagne glasses and spoons! (Note: they can be a bit cumbersome to get out of the glasses; paper cups would also work!)

IMAG2421 Huge, right?IMAG2422 Chop off bottom.IMAG2423 Slice a section about two inches wide.IMAG2424 Cut down the side to remove spines.IMAG2425 Slice of the back, flat part.IMAG2426 Using a filleting technique, run the knife under the gel to remove.  IMAG2427 Add to blender with other ingredients!IMAG2428 Puree until smooth.IMAG2429 Pour, freeze, and enjoy!IMAG2448

When to eat dessert, coconut water, part II

This will be a short and sweet post, for a quick and easy recipe!  My last entry about dessert included a much more indulgent sampling, but this one is practically guilt-free, and summer-friendly!

So, I made a sorbet…or so I thought.  Apparently, sorbets usually have some sort of liqueur in them, and sherbets have dairy, so what I really made was a shaved (or Italian) ice.  Like Rita’s, but with way less sugar and no artificial coloring!  The coconut water makes this a nice, hydrating treat.


Nutrition science question of the day: why do you get brain freeze when eating cold foods?  In this article, the researchers “found that the sensation of brain freeze appears to be caused by a dramatic and sudden increase in blood flow through the brain’s anterior cerebral artery. As soon as the artery constricted, the brain-freeze pain sensation wore off.”  Best way to deal?  Eat slower!  It’s Mother Nature’s way of telling you to savor!

Coconut Mint Italian Ice


  • 1 ice cube tray of coconut water, frozen (about a cup)
  • 1/2 c of fresh mint leaves
  • Juice of 1 lemon
  • 1/4 c sugar or honey


Put cubes and mint into a blender and pulse until the ice is shaved.  Add lemon juice and sugar and blend again until it’s a packable consistency.  Pack into spheres to serve, or layer with yogurt or whipped cream if you’re feeling fancy.  Serve immediately, or put in the freezer to harden a bit.  Serves 4.  These would also make great popsicles!  Just blend coconut water with the rest of then ingredients until smooth, then pour into a cup or pop mold.



By posting this recipe I am entering a recipe contest sponsored by Vita Coco and am eligible to win prizes associated with the contest. I was not compensated for my time or the product.